Cook time is 45minutes
Total time is 45minutes
Serve is for 23 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
23
- 1tablespoons coconut or olive oil (plus extra to serve)
- 1L hot chicken stock
- 1 pinch salt (to taste)
- 1 pinch freshly ground black pepper
- 100grams onion, finely chopped
- 1 garlic clove, crushed
- 75grams celery stick, finely chopped
- 225grams risotto rice
- 60grams Parmesan cheese, grated
- 1tablespoons parsley, chopped (to garnish)
- 2tablespoons chilli flakes (to garnish)
Nutrition per serving
247kJ / 59Cal
247 Kilojoules or 59 Calories
3% of daily energy intake*
Protein
2.1grams
Fat
1.7grams
Carbs
8.7grams
Sugars
0.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Add cold cuts, leftover veg, or asparagus stalks to this store-cupboard risotto for areal supper saviour.
Method
Step 1 of 7
Heat the oil in a large pan over a low medium heat. Add the onion, garlic, and celery, and cook slowly, stirring occasionally, for about 5 minutes or untilsoft.
Step 2 of 7
Add the rice and increase the heat to medium high, stirring constantly for 12minutes.
Step 3 of 7
Add a ladleful of stock and stir until thoroughly absorbed into the rice.
Step 4 of 7
Repeat this process a ladleful at a time, until the rice is creamy and tender, but still al dente. Depending on your rice, this will take 15-25 minutes, and the amount of stock needed will vary.
Step 5 of 7
Remove the pan from the heat and stir in the Parmesan cheese.
Step 6 of 7
Season to taste with salt and pepper. Place the lid on the pan and set aside for 23 minutes before serving.
Step 7 of 7
Garnish with the parsley and chilli flakes, if using.
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